Italian Sausage Potato Soup is a hearty and comforting bowl filled with flavorful Italian sausage, tender chunks of potato, and a rich, creamy broth that feels like a warm hug on a chilly day. The mild spice of the sausage pairs perfectly with the smooth potatoes, making every spoonful satisfying and cozy.
I love making this soup when I want something easy but still full of taste. It’s one of those recipes where everything comes together in one pot, and the kitchen fills with the smell of garlic and herbs that make you excited to eat. I usually add a little extra Italian seasoning to boost the flavors just the way my family likes it.
My favorite way to enjoy this soup is with some crusty bread on the side to dip in all that delicious broth. It’s a great meal for sharing, whether you’re having a casual dinner or warming up after a day outside. This soup always reminds me of cozy nights at home and the simple joys of a homemade meal.
Key Ingredients & Substitutions
Italian Sausage: This is the star of the soup, bringing flavor and a little spice. You can use mild or spicy, depending on your taste. If you prefer, ground turkey or chicken sausage works well too for a lighter version.
Potatoes: Yukon Golds are my favorite because they hold their shape but also get tender. Russets work nicely too for a fluffier texture. Avoid waxy potatoes, as they may turn mushy in the soup.
Heavy Cream: Adds creaminess and richness. For a dairy-free option, use coconut milk or cashew cream, but expect a slight flavor change. Half-and-half is a lighter substitute but might be less thick.
Chicken Broth: This gives depth to the soup. Low-sodium broth lets you control salt better. If you want a vegetarian version, vegetable broth and plant-based sausage can substitute.
Diced Tomatoes: Canned work great for convenience. Fresh tomatoes can be used but may change the soup’s texture and take longer to cook down.
How Can I Get the Sausage Flavor Just Right?
Cooking the sausage properly maximizes its taste in the soup. Here’s how I do it:
- Cook over medium heat so the sausage browns evenly without burning.
- Break the sausage into small pieces as it cooks to spread flavor throughout.
- Remove and set it aside before cooking the veggies. This lets the fat in the pot cook the vegetables and adds depth to the soup.
- Add the cooked sausage back later so it stays juicy and doesn’t overcook.
Taking these steps helps the sausage flavor infuse the broth while keeping the meat tender. It’s what makes this soup taste so satisfying!
Equipment You’ll Need
- Large soup pot – I use this because it holds all the ingredients and keeps everything simmering evenly.
- Wooden spoon or ladle – perfect for stirring the sausage and veggies without scratching the pot.
- Knife and cutting board – helpful for peeling and chopping potatoes, carrots, and parsley.
- Measuring spoons and cups – to keep the seasonings and liquids just right.
Flavor Variations & Add-Ins
- Switch sausage types: Try spicy Italian sausage or turkey sausage for different flavors and lighter options.
- Add greens: Stir in spinach or kale at the end for more nutrients and color.
- Use different spices: Add some red pepper flakes or smoked paprika to boost the smokiness or heat.
- Include beans: Toss in white beans or cannellini for extra protein and creaminess.
Italian Sausage Potato Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy, casings removed if using links)
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 (14.5 oz) can of diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/2 tsp red chili flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Time Needed
This delicious soup will take about 40 minutes total: 10 minutes for prep and 30 minutes to cook and simmer so all the flavors meld together beautifully.
Step-by-Step Instructions:
1. Brown the Sausage
Heat your olive oil in a large soup pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook for 5 to 7 minutes until it’s nicely browned and cooked through. Scoop out the sausage with a slotted spoon and set it aside, leaving the flavorful fat in the pot.
2. Sauté the Vegetables
In the same pot, toss in the chopped onion and diced carrot. Cook them for about 4 to 5 minutes until they soften. Add the minced garlic and sauté for an extra minute until you smell that wonderful garlicky aroma.
3. Cook the Potatoes and Build the Soup
Add your diced potatoes and stir to mix everything. Pour in the chicken broth and the canned diced tomatoes with their juice. Sprinkle in the dried Italian seasoning, salt, pepper, and if you like a bit of heat, the red chili flakes. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 15 to 20 minutes until the potatoes are tender.
4. Finish with Sausage and Cream
Return the cooked sausage to the pot. Stir in the heavy cream and let the soup warm through for another 3 to 5 minutes. Taste and adjust the seasonings if needed.
5. Serve and Enjoy
Ladle the soup into bowls and sprinkle with fresh chopped parsley. This soup is perfect with crunchy crusty bread or a fresh salad on the side!
Can I Use Frozen Sausage for This Soup?
Yes, you can use frozen sausage, but be sure to thaw it completely before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. This helps ensure even cooking and prevents excess moisture from thinning the soup.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm slowly on the stove or in the microwave to prevent curdling of the cream.
Can I Substitute Potatoes with a Different Vegetable?
You can swap potatoes for sweet potatoes or butternut squash for a sweeter twist. Just note these alternatives may cook a little faster or softer, so adjust the simmering time accordingly.